Thursday, June 28, 2012

Triple Chocolate Brownies

I've been travelling around America for a month and eating lots of cupcakes along the way. But I was suffering from baking withdrawal so when I got to my aunt's house in Irving, my cousin Hebah and I crammed in as much baking as we could in 10 days. We even made a "baking schedule" (which we weren't really able to follow the way we would've liked).

The first thing we baked were these brownies, which were delicious, fudgy and super chocolaty. But we did learn two lessons the hard way. First, we skipped lining the baking pan with foil and only sprayed with nonstick cooking spray. We realized our mistake when we it was time to remove the brownies because they stuck to the pan a bit. Second, we used a brownie pan, which also made removing the brownies difficult because the batter was fudgy and stuck to each section so we didn't have clean-cut brownies. With a brownie pan you can't really line each section so it's best not to use one for this recipe.

So learn from our mistakes and you should have a batch of flawless brownies.

Line a 7x11" baking pan with foil and grease the foil with butter, vegetable oil or nonstick cooking spray. (Do NOT skip the line-with-foil part!)

Add the butter and 1 cup chocolate chips to a large mixing bowl. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Once the butter and chocolate has melted, whisk in the cocoa and coffee and set aside to cool slightly.

Whisk together the eggs, sugar, vanilla and salt in another bowl. Then whisk in the chocolate mixture.

Sift together the flour and baking powder and stir into the batter.

Mix in the white chocolate chips and semisweet chocolate chips.

Pour the batter into the prepared pan and spread out evenly.

Bake for 25 to 30 minutes.

Wait until the brownies have cooled completely in the pan before cutting them into squares.